Development of a Check-All-That-Apply (CATA) Ballot and Machine Learning for Generation Z Consumers for Innovative Traditional Food

Abstract

Generation Z (Gen Z) consumers account for an increasing proportion of the food market. The aim of this study took lamb shashliks as an example and developed novel products from the perspective of cooking methods in order to develop a traditional food suitable for Gen Z consumers. The sensory characterization of electric heating air (EH), microwave heating (MH), air frying (AF), and control (traditional burning charcoal (BC) of lamb shashliks) was performed using the CATA methodology with 120 Gen Z consumers as assessors. A 9-point hedonic scale was used to evaluate Gen Z consumers’ preferences for the cooking method, as well as a CATA ballot with 46 attributes which described the sensory characteristics of lamb shashliks. The machine learning algorithms were used to identify consumer preferences for different cooking methods of lamb shashliks as a function of sensory attributes and assessed the relationship between products and attributes present in the perceptual map for the degree of association. Meanwhile, sensory attributes as important variables play a relatively more important role in each cooking method. The most important variables for sensory attributes of lamb shashliks using BC are char-grilled aroma and smoky flavor. Similarly, the most important variables for AF samples are butter aroma, intensity aroma, and intensity aftertaste, the most important variables for EH samples are dry texture and hard texture, and the most important variables for MH samples are light color regarding external appearance and lumpy on chewing texture. The interviews were conducted with Gen Z consumers to investigate why they prefer innovative products—AF. Grounded theory and the social network analysis (SNA) method were utilized to explore why consumers chose AF, demonstrating that Gen Z consumers who had previously tasted AF lamb shashliks could easily perceive the buttery aroma. This study provides a theoretical and practical basis for developing lamb shashliks tailored to Gen Z consumers.

Predicting VOCs content and roasting methods of lamb shashliks using deep learning combined with chemometrics and sensory evaluation

“…Compared to the control sample T, sample K ranked second in the attribute ratings of umami flavor, intensity odor, dark appearance, roasting-lamb odor, and juicy appearance. Based on the findings of Wang et al (2022) , consumers were attracted to lamb shashliks treated by the K method due to their buttery odor, making them unique and popular. Among the samples, sample L presented the highest fatty odor (8.4), the second greasy appearance (8.4), the second fatty flavor (8.3), and the second buttery odor (7.9).…”

“…In a previous study, the buttery odor was identified as an important sensory attribute of lamb shashliks treated by the K method ( Wang et al, 2022 ). As a result of this attribute, consumers prefer lamb shashliks that have been treated with the K method.…”

“…It is due to the unique flavor and sensory experience that these products are loved by consumers and influence their purchase decision ( Wang et al, 2023 ). It should be noted, however, that as a traditional food, lamb shashliks are likely to pollute the environment with the fumes released during the preparation process, particularly those from fuel oil ( Wang et al, 2022 ). As part of traditional food innovation, it is important to process the food in a traditional manner or according to a traditional recipe and ensure the product's sensory characteristics are appropriate to ensure consumer acceptance ( Guerrero et al, 2009 ).…”

“…In recent years, technological advances have led to the development of other methods of roasting, such as the use of electric ovens (D), microwaves (W), air fryers (K), and electric grills (L). These methods can be used to avoid the disadvantages associated with traditional lamb shashliks while releasing the flavor of the meat ( Wang et al, 2022 ).…”

Microwave Roasting as an Alternative to Convection Roasting: Sensory Analysis and Physical Characterization of Dark Chocolate

“…Check-all-that-apply tests (CATA) were used to gain information about the characteristics of the chocolate aroma and flavor [17]. This easy technique avoids scaling problems often encountered by untrained people, as there is no demand to rate the intensity [18,19].…”